Chickpea Wraps (Gluten Free)

Lately I’ve been moving towards a more grain free diet, so I’m reducing the amount of corn and rice I’m eating. I have been living on corn tortillas since going gluten free, having to give up my precious flour tortillas.

I’ve cut out a lot of foods over the last few years and not cared too much – meat, dairy, cheese, eggs, sugar, gluten etc -but boy do I still miss those flour tortillas.

Naturally, chickpea flour has become a staple food in the house. I’ve been making these wraps, chickpea omelettes and chickpea pizzas (recipes coming soon). They do have a flavour, but its not overwhelming and will pair with pretty much whatever you put on it. The flavour is much more subtle than corn tortillas.

The wraps pictured have a vegan ‘big mac’ sauce (recipe coming) and mushroom walnut veggie burgers with salad. YUM. They are also delish with salad and pickle relish.

These don’t taste like the flour tortillas, but they make a quick and easy gluten free lunch or dinner.

Chickpea Wraps (Gluten Free)
 
Author:
Yield: 5 wraps
Ingredients:
Method:
  1. Heat a non-stick pan on medium-high heat.
  2. Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well as you go to avoid clumps.
  3. Spray pan lightly with oil. Add ⅕ batter to the pan and whirl around to fill out the pan in a thin layer.
  4. Cook until golden on both sides.
Notes:
Eat these fresh for best taste and texture.
This batter would probably keep well in the fridge to be used later.

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Update: How to make just one wrap

Thanks to Katie for this tip!

  • 3.5 Tbsp chickpea flour
  • 3.5 Tbsp  water
  • a few shakes of salt

And follow the same cooking instructions.

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32 comments on “Chickpea Wraps (Gluten Free)

    • Hi Shelley, I’m not sure sorry, I haven’t tried that. They might though, maybe just try freezing one wrap and see how it goes. If you try it out, please let me know how it works out :)

  1. Thanks so much for posting! I have been DESPERATE for a decent wrap ever since going off gluten. The ones I get from the store can’t even roll up without cracking in half :/ I will definitely be trying these out!

    • Hi Molly, I know how you feel – I have too!! These actually hold together really well and are quite bendable. They are also really filling and don’t take away from the healthiness of the meal, they add to it! I hope you like them :)

        • Hi Molly, thanks for trying them out and leaving feedback! Thats so nice of you! Thats how I felt when I first made these – “Wow they don’t fall apart! wow I can bend them!” haha. Glad you liked them :) (You’re blog is beautiful by the way!)

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  3. I’ve recently discovered chickpea flour and look forward to making these, as I’ve already done omelettes and soy-free tofu. I can’t have soy, so mixing equal parts chickpea flour and water in a pan on the stove and stirring until it gets thick, transferring it to a small container to shape and then sticking it in the fridge for a bit gives it a tofu-like consistency. So versatile!

    • Hi Abby. Wow – I never knew you could make tofu out of chickpeas! What an amazing idea! Thank you for sharing :). Much healthier than the soy version. Aren’t chickpea omelettes yummy?!

  4. Oh how wonderful it is to find your site (via Finding Vegan). I too am vegan (5 years) and gluten free (11 months) I miss my homemade flour tortillas and bread. Going gluten free was far more difficult for me than going vegan. I too have been living off of corn tortillas and rice cakes and am trying to move beyond. Thanks for the great recipe. I am looking forward to exploring your site!

    • Hi Renee, yes!! I miss flour tortillas so much. I’m working on a GF version on them at the moment, I hope I can replicate them! Already tried one recipe which was a failure. Until then, these chickpea ones make a good enough substitute! Thanks for stopping by :)

  5. If you dont want to have to store the batter you can so 3 Tbsp and 2 tsp chickpea flour with the same amount of water added and a few shakes of salt. I am the only one who eats gluten free in my family and everyone else refuses to try anything i make without white flour so that makes about 1 serving!

    • Hi Katie, What a great idea – I didn’t even think of it since I usually make them for me and my partner, and we have 2 and a half each. I’m going to add this tip to the recipe post! Thanks :)

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  7. Thank you soooooo much for this recipe Shae….
    I’ve added a teaspoon ground cumin and same of ground coriander and tiny pinch dried chillis, ground mixed pepper and salt and used ghee in the pan…… DELICIOUS!!!!!!
    Spread them with chopped fresh coriander and houmus and WOW!

  8. These sound so good and I tried the recipe but when I went to flip them they kept falling apart :( I used olive oil in my pans so they could slide right onto my spatula but to no avail…. Any suggestions?

    • Oh not good! Was it the tofu that fell apart or the coating? If it was the tofu, make sure you are using firm or extra firm tofu. If it was the coating, add a little more water to the batter (it should be the consistency of pancake batter), and maybe use a little more oil when cooking. Hope these tips help and let me know how you go :)

  9. Hello there, I was just wondering if you could substitute some other kind of flour for the garbanzo flour? I don’t have any, and don’t really know where to find any. Any suggestions?

    • Hi Jenell, no substitutions come to mind. Buckwheat flour might work but I would think you would have to rework the recipe for that one, maybe do a google search for that. Garbanzo flour is the only one I have tried with this recipe, so I’m not sure if another one would work. Let me know if you come up with something!

  10. I’m confused about you mentioning tofu a couple posts above. I didn’t see it in the recipe, unless that’s what ‘nutritional yeast’ is. You said the yeast is optional but does it change the wraps ability to stick together if you don’t use it? I’d rather not, but I’m dying to make a wrap that actuallys ‘wraps’, lol!

    • Hi Ellen, sorry not sure where I mentioned tofu. No thats not what nutritional yeast is. It is optional, its for flavouring only, but I think you would need to use a tiny bit less water in the recipe then.

  11. Okay, I’ve been playing with this recipe for a while. They were coming out too thick, more like a thin pancake and not really folding without cracking. But they tasted so darned good (I added a little dried cilantro, basil, garlic powder and salt) that I wanted to keep trying. So, I decided to go with the individual size so I could tweak the liquid. My best result was 5 tbsps flour and 6 water; it was still a little thick but I was able to wrap it without it breaking. It’s almost more like a crepe. However, it is, as I said, quite delicious, and I think I will make some sweet as well as savory, by adding a drop of vanilla, a dash of coconut nectar, and filling with all fruit jelly. I know my kids will go crazy for that! I also guess you could add a little savory liquid seasonings (i.e. coconut aminos, etc.) for more great flavor. Thanks for the recipe!

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